Red onions often pack a punch, when they’re fresh. If pickled, Red onions are mellow and add a much needed boost of acidity to whatever you use them in. My favorite use for pickled onions, includes slices on my Veggie and Hummus Sandwich and on my Root Veggie Hummus Bowl.

This recipe for Pickled Onions is a “quick pickle”, meaning that we’re not going to seal the jar, rather just allowing it to cool completely and then refrigerate. With “quick pickle” recipes, they develop flavor over time in the fridge, typically a week for best flavor, but will last a month or two in the fridge.

What you need:

• 1 quart Ball or Kerr Mason Jar with a lid and rim
• 1 quart sized sauce pan, with or without a lid

Pickled Onions (fills 1 Quart Mason Jar to the shoulder)

• 3 medium red onions, peeled and cut in half, thinly sliced (1/4 – 1/8th inch), I use a mandolin.
• 3 Garlic Cloves, smashed and peeled
• 1 tsp Whole Black Peppercorns
• 1/2 tsp Mustard Seeds or Cumin Seeds
• 1 1/2 cups White Vinegar
• 1/2 cup Water
• 1 tsp Salt
• 2 Tbsp White Sugar or Cane Sugar

Put it together.

1. Begin with a sauce pan, add vinegar, water, salt, sugar, mustard seeds, peppercorns and 1 garlic clove. Heat over low heat, stirring occasionally until salt and sugar is dissolved and liquid comes to a boil.
2. While you are waiting for the brine to boil, smash and peel your remaining 2 garlic cloves and place into a clean Mason Quart Jar.
3. Next, slice your onions, separate the slices and pack into the Mason Jar, to the shoulder of the jar, or 1 inch from the top of the jar.
4. Once the brine is boiling, carefully pour it into your onions. The onions will try to float, with a clean fork or butter knife, carefully push everything down and go down the sides making sure to remove all bubbles that are visable.
5. Once all the bubbles are gone, top off with more brine, until the onions are barely covered with liquid.
6. Cover and allow to cool to room temperature. Then move to the refrigerator.
7. Let the onions sit for 2 days to a week for best flavor. Keep refrigerated for 1-2 months, discard if brine becomes cloudy, or the smell is off or fizzy.

Enjoy in all your favorites!